Today is Thursday the 15th. One full week before Thanksgiving. Our family is hosting this year, which means we get to provide the turkey and gravy, among other things, when we prepare.
It also means we get to keep the carcass to make soup out off when we’re done. I do like making turkey soup. I usually make it thick enough to be considered stew. Actually, I’m not entirely certain where the break between soup and stew occurs.
A few years back, I was reading someone’s idea about how to make a perfect turkey dinner. The first thing they told you was to throw away the turkey’s giblets, heart, liver, etc. Then, a few paragraphs later, they griped that turkey doesn’t really produce enough drippings to make a lot of gravy. I laughed when I saw that. Of course, you’re not going to get a lot of gravy off of that turkey! You just threw away the stuff that most of us make turkey gravy from!
We also don’t stuff our turkey, instead cooking the stuffing on the side. I think it cooks better, and keeps better that way. I understand that some folks think that it tastes better, and keeps the turkey moister when the bird is stuffed.
But of course, the turkey (and all the trimmings, yum!) isn’t nearly as important a part of Thanksgiving as getting together with family, and spending time together. It’s a time to reflect on all that has been given to us, and thank God for it all. And, in spite of everything, our family has a lot to be thankful for.
Now, I just need to remember to start thawing the turkey on Monday . . .